Prepare to be transported to cookie paradise with our irresistible Double Whammy Oatmeal Chews! These aren't just ordinary cookies - they're a decadent explosion of chocolate-studded, oatmeal-packed goodness that will make your taste buds dance with joy. Imagine biting into a perfectly crisp yet chewy cookie that combines the wholesome comfort of rolled oats with the luxurious richness of chocolate chips. Whether you're a serious baker or a casual cookie enthusiast, this recipe promises to become your new obsession!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup butter
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 cups rolled oats
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer. Beat for 2-3 minutes until the mixture becomes light and fluffy.
- Add the eggs one at a time, mixing thoroughly after each addition. Pour in the vanilla extract and mix until well combined.
- In a separate bowl, whisk together the rolled oats, all-purpose flour, baking soda, and salt to ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the chocolate chips using a spatula, distributing them evenly throughout the cookie dough.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake in the preheated oven for 18-20 minutes, or until the edges are golden brown and the centers are set but still slightly soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days. For best texture, enjoy within 2-3 days of baking.
Tips
- Room Temperature Matters: Ensure your butter and eggs are at room temperature for smoother mixing and better cookie texture.
- Don't Overmix: Mix the dry and wet ingredients just until combined to keep the cookies tender and prevent tough cookies.
- Uniform Cookie Size: Use a cookie scoop for consistent cookies that bake evenly.
- Chocolate Chip Options: Feel free to mix different types of chocolate chips - dark, milk, or semi-sweet - for a personalized flavor profile.
- Cool Completely: Let cookies cool entirely on the wire rack to achieve the perfect chewy texture.
- Storage Hack: Place a slice of bread in the cookie container to help maintain moisture and softness.
- Freezer-Friendly: You can freeze the cookie dough balls for up to 3 months, baking directly from frozen (just add 2-3 minutes to baking time).
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 2g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 25mg
